Ingredients:
1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
1-2 fresh limes – 1 1/2 tablespoons of juice
1 teaspoon of fresh mint, chopped or cut in a chiffonade*
Kosher salt
Fresh ground pepper
Instructions:
Heat the oil in a sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.

Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

Serves 4.

Carb Count: 4 carbs per serving.

*To chiffonade mint, stack a few leaves and roll them up like a cigar. Using a knife, cut leaves starting at one end, making your way down the roll. This will make thin slices.

Transfer slices into bowl with lemon juice. Toss them in juice and separate leaves.

Heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp. Takes about 3 to 4 minutes. Some leaves might brown slightly.